Olive Magazine
Thai Corn Cakes Recipe With Pickled Cucumbers

Thai corn cakes with pickled cucumbers

Published: December 19, 2014 at 2:33 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter

Thai corn cakes are quick to whip up and make the best canapés or dinner-party starter. Using fresh corn makes all the difference. Serve with pickled cucumbers.

  • Vegetarian
Nutrition:
NutrientUnit
kcal415
fat15.4g
carbs58.5g
fibre3.9g
protein8.8g
salt0.3g
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Ingredients

  • 3 large corn cobs, husks removed and kernels cut from cobs
  • 1 stalk lemongrass, tough outer leaf discarded and the rest roughly chopped
  • grated to make 1 tbsp ginger
  • 1-2 tbsp green Thai curry paste
  • 1 egg
  • 200g rice flour
  • 3 tbsp milk
  • 5 lime leaves, finely shredded
  • for frying oil
  • to serve sweet chilli sauce

PICKLED CUCUMBER

  • cucumber
  • ½ red onion, diced
  • 2 tbsp rice wine vinegar
  • 2 tsp caster sugar

Method

  • STEP 1

    Tip half of the corn into a food processor with the lemongrass, ginger, curry paste, egg, rice flour and milk. Pulse to a paste, then scrape into a bowl and stir in the remaining corn and lime leaves and season.

  • STEP 2

    For the pickled cucumbers, halve the cucumber lengthways and scrape out the seeds using a teaspoon. Slice into half moons and mix with the onion, vinegar and sugar. Set aside for 20 minutes, stirring occasionally, before serving.

  • STEP 3

    To fry the fritters, heat 2cm oil in a big wok or deep frying pan. Spoon in tbsps of fritter batter and sizzle for about 2 minutes on each side until golden, crisp and cooked through. Pile onto paper-towel lined trays and keep warm in a low oven while you fry the rest. Serve hot with bowls of sweet chilli sauce and the pickled cucumber.

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